| Level: | Intermediate |
| Total: | 29 min |
| Prep: | 15 min |
| Cook: | 14 min |
| Yield: | 5 burgers |
Ingredients
- 3/4 pound andouille, removed from casing
- 1 pound ground pork
- 1 rib celery, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 small white onion (boiling onion), finely chopped
- 3 cloves garlic, minced
- 4 sprigs fresh thyme, chopped, about 1 tablespoon or 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper sauce, several drops
- Coarse salt and black pepper
- 1/2 cup chili sauce
- 1/4 cup (3 well-rounded tablespoons) mayonnaise or reduced fat mayonnaise
- 1/4 cup (3 well-rounded tablespoons) prepared sweet red pepper relish
- Toppings: Bibb lettuce or hearts of romaine, sliced vine ripe tomato, and 5 crusty rolls
- Serving suggestion: Red Bean Salad, Cajun Oven Fries, recipes follow
Instructions
- Cut sausage into large chunks and place in a food processor. Grind sausage into crumbles. Combine ground sausage with pork, vegetables, garlic, thyme, hot sauce and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side on an indoor electric grill preheated to high. To cook in a skillet, heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side. For outdoor grill, cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side, covered.
- Mix chili sauce, mayonnaise, and sweet relish in a small bowl. Serve burgers on crusty rolls with special sauce, lettuce, and tomato. Serve with red bean salad and Cajun oven fries.
- P.S. Don’t forget a cold beer for Pop!
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 753 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 32 g |
| Cholesterol | 105 mg |
| Sodium | 1597 mg |
Reviews
From the Heart of Acadiana and a full blood Cajun. This recipe is not Cajun and sucks.
I grind my pork roast, when it is on sale, and needed a new recipe for ground pork. Rachael’s Cajun Pork Burgers were fantastic!! I loved adding the andouille sausage, for both flavor and consistancy to the patties. The veggies and spices were right on!! Thanks for a delicious new way to use ground pork. Love your show.
Sharon
Ramona, Ca
Sharon
Ramona, Ca
I try not to make recipes more than once. But this one is always requested by my boyfriend! He absolutely loves it. The only thing i did different was instead of andouille and pork- i just used hot sausage (minus the casting of course).
Thanks Rachael- You are my Julia Child!
My husband loves anything with a pork/sausage flavor, so I knew these would be a hit. I couldn’t find the red pepper relish for the sauce so I made my own:
tomato paste,red bell pepper, apple juice, onion, garlic powder, pinch of cayenne pepper, salt.
Put it in the food processor and added the mayo…delicious!
This is one of the favorite ways to make burgers at my house. It is loved by young and old and I can’t manage to keep them in the freezer!
Unbelievable…..Rachael has captured the incredible cajun flavors in both the burger and the special sauce (a must to go with). They will have you eating seconds and thirds. Make sure you make the cajun oven fries and the red bean salad to complete the menu. Your guests will be wowwed. Say, Rach, does your Daddy have some more recipes he can share? I’ll be watching!
These were awesome burgers! The special sauce is a great compliment to the sandwich. But, I think the recipe should be changed from 5 servings to 8 servings. Rachael keep bringing your family in on the show!!